Ingredients
2 1/4
cups Gold Medal™ all-purpose flour
2
tablespoons grated orange peel
1
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon baking powder
1/8
teaspoon salt
1
cup butter, softened
3/4
cup powdered sugar
1
tablespoon granulated sugar
Preparation
In medium bowl, mix flour, orange peel, 3/4 teaspoon of the cinnamon, the nutmeg, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. On low speed, gradually beat in flour mixture until blended.
Divide dough in half; flatten into rounds. Between 2 sheets of waxed paper, roll each round to 1/4-inch thickness. Place dough on cookie sheet; refrigerate 1 hour.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove top sheet of waxed paper from dough; cut dough into 2-inch squares (reroll scraps once). On cookie sheets, place squares 1 inch apart.
In small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle over cookies.
Bake 12 to 14 minutes or until edges are golden. Cool 1 minute; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.
